When I was growing up both of my parents had very different takes on potato salad
My Mom, who is Irish and German, was all about a good old-fashioned potato. Big chunks of potato, tossed and bathed with lots and lots of real mayo! My Dad on the other hand, who is 100% Italian, traveled a different road. His potato salad was more of a thinly sliced potato, dressed with some red wine vinegar and some good olive oil.
While both versions are absolutely delicious, when all is said and done, my Dad’s potato salad is better aligned with my eating style these days.
So how could I make a potato salad that represented a little bit of the whole family?
Easy enough.
I cut the potatoes into big fat chunks (just like my Mom would) and dressed them with lots of good olive oil (just like my Dad). Then of course, I had to some green veggies and some fresh herbs (just like me!).
The results?
An absolutely delicious potato salad that reflects all the fresh flavors of summer (and my Mom, Dad and me).
This is the perfect dish to bring to a 4th of July BBQ this weekend because it has no mayo and would be perfectly fine sitting out at room temperature all afternoon while you’re whipping up your drink and splashing around in the pool.
If you want to be sure to create a nice well rounded, balanced meal with your potato salad, don’t forget to eat it along with some form of protein! This Simple Ginger-Soy Chicken would be a lovely partner!
Rustic Pesto Potato Salad
Yield: 6 servings
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Ingredients:
- 1 lb. small, thin skinned potatoes (I used red, white & purple, but any one of these would be just fine), rinsed and quartered
- 1 lb. green beans, trimmed
- 6 cloves garlic, chopped
- 1 cup basil, thinly sliced
- 1/3 cup of toasted pine nuts
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Directions:
Bring the potatoes up to a boil in a large pot of salted water. Once the water is boiling allow the potatoes to cook for another five minutes or so or until almost tender. Right before the potatoes are ready, toss the green beans in along with the potatoes. Cook for about two minutes, or until the greens are nice and bright and just tender, then drain the potatoes and beans into a colander. Place everything back into the warm pot.
Stir in the garlic, basil, pine nuts, olive oil, salt, pepper and mix together thoroughly. Taste for seasonings (this salad tends to beg for a couple extra pinches of salt).
Divide amongst six plates and enjoy!
Serves 6.
Nutrients per 1/6th of recipe: Calories: 190; Total Fat: 12.8g; Saturated Fat: 2.2g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 19.8g; Dietary Fiber: 3.8g; Sugars: 4.8g; Protein: 3.2g
I’m not a huge potato salad fan, but totally intrigued by adding green beans. And I love the purple potatoes, so pretty!
Hi Dani,
This potato salad looks amazing and it will be next on my list to try! Just one question…in the title it mentions pesto…but I don’t see pesto listed in the ingredient list…I don’t think I see it in the pic either. Thanks
This is the strangest coincidence – I was just talking with my Mom about pesto and potatoes being an awesome combination! Dani, this looks awesome!
Cara – Thanks! The potatoes are so pretty (red, white and blue [purple]) for the fourth of July!!
JAnice – Great question! There is no actual pesto in this dish but all of the ingredients that make pesto are. So the basil, garlic, olive oil, pine nuts, & salt – are all the ingredients (minus the cheese) that go into a classic pesto! That’s why I titled it “Rustic” pesto… it’s kind of pesto, undone:)
Jaya – I think we would make really good eating/cooking partners:)
Would I be able to use pesto sauce instead of the basil, garlic, olive oil, pine nuts and salt to make it quicker to throw together? Would it have a sililar taste? Thanks!
Heather – I don’t see why not. Sounds like a great shortcut to me:)
Hi Dani,
Made this potato salad tonight and it was amazing! I made one small change as I didn’t have green beans. I used some snow peas instead. Thanks for such a simple but delicious way to enjoy potato salad.
Helen – Thanks for taking the time to let me know… that makes me so happy! Love the addition of snow peas:)
Dani, I finally got around to making this last night! I just worked with what I had on hand and because I had these gorgeous, baby potatoes, I browned them in a skillet instead of boiling them, just to add some crunch to the melange. Since I left out pine nuts, I figured that the crispness from browning would occupy a bit of that role. You are a genius! This is such a fantastic recipe. I think it would make such an elegant, unpretentious side dish at any party!
Jaya – Thanks for taking the time to let me know how much you liked it! I love the idea of browning the potatoes… crispy, crunchy, edges… mmmm, that must have been divine!
Lovely recipe!
Dani – This looks incredible! Thanks!
I will definitely make this again. I had to substitute walnuts since I didn’t have pine nuts. It was very tasty!
so glad you liked it!